Wednesday, November 21, 2018

#Thanksgiving #Dinner Curry Soup #Recipe from author @DarylWoodGerber

From Daryl:

I know the flavor of the month is pumpkin as well as all those autumn veggies, but I happen to love curry, and I thought a curry soup would be a great appetizer for Thanksgiving.  Now, if that doesn't quite sound right to you, then this might be a perfect New Year's Soup to add to your menu. Spice up your life in 2019. Try something new. I adore curry.

Kid you not, I found the recipe in my grocery store's mailer and had to try it. The base is cauliflower. I think cauliflower is so versatile. It makes a pizza crust. It adds bulk to all regular soups. It's great grilled or roasted.

The recipe in the store's mailer was double this. I cut it in half as I'm eating for one. I gave leftovers to my son, who really enjoyed it. Half a recipe made 4 very large portions!

*For gluten-free, omit flour and switch to rice flour or cornstarch

*The store's recipe did not include salt. I think it NEEDS SALT, but for those on a salt-free diet, it had a lot of flavor to appreciate. If you add salt, use about 1/2 teaspoon per cup of water.


Creamy Curried Cauliflower Soup

(Makes 4 very large portions)

2 tablespoons olive oil
2 tablespoons butter
3 ribs celery, chopped
1 medium yellow onion, chopped
2 teaspoons curry powder, more if desired
1 teaspoon ground turmeric (if you don’t have, add more curry)
2 tablespoons flour (*use corn starch if gluten-free)
1 head cauliflower, cored and chopped
4 cups water
2 scallions, thinly sliced for garnish
1/2  cup Greek yogurt for garnish, if desired

Set the olive oil and butter in a large pot over medium heat.  When the butter is melted, add the celery and onion and cook until the vegetables have begun to soften, about 5-8 minutes.  Add the curry powder, turmeric and flour, and cook just until fragrant, about 1 minutes. 

Add the cauliflower and water and bring to a boil. Reduce to a simmer, cover, and cook until the cauliflower is tender, about 20 minutes.  

Carefully transfer to a blender, working in batches if needed, and puree.  Ladle into bowls and top with a dollop of Greek yogurt and scallions.

Refrigerate any leftovers.



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  1. WOW, Daryl, this soup is packed with good-for-you ingredients, love it! Marc and I are fans of curry flavor. Looking forward to trying it, especially on a chilly winter's night. Happy Thanksgiving to you and your family!

    1. Thanks, Cleo. You're the ones who turned me on to cauliflower and all its usefulness. Enjoy. Happy Thanksgiving to you and yours, as well. ~ Daryl

  2. I love soup and this one sounds so good! Thank you for sharing the recipe! Happy Thanksgiving!

  3. Sounds like a perfect soup for a cold winter evening--the curry adds a bit of heat. Hmm . . . I seem to have all the ingredients, but my cauliflower is purple. Wonder what color the soup will be? Happy Thanksgiving to all!

    1. Sheila, you've got to experiment and let me know, but I would guess, um, purple or pink. LOL Pink soup. LOL Happy Thanksgiving. ~ Daryl

  4. I really have been leaning hard on my butternut squash soup and need good alternatives. This sounds wonderful and healthy, too. How much flour do you use? Thanks for the instruction in case we want to add salt.

    1. Good catch, Lil. I hadn't included the flour amount. 2 Tablespoons. Just enough to thicken and you can use corn starch instead. ~ Daryl

  5. Sheila, I saw yellow and purple cauliflower at the store and couldn't resist. They don't stay those colors when cooked. Now that I'm writing this, I don't remember exactly what they became!
    Daryl aka Avery, the soup sounds perfect for cooler weather (or south Florida with air conditioning! ;o) )

  6. Oh this looks interesting. I've made a curried parsnip soup (thanks Rhys Bowen for the recipe) and I bet this would be good too.